Smoked Mozzarella And Sun Dried Tomato Pizza Recipes

SUN-DRIED TOMATO PIZZA

Steps:

• Preheat oven to 450 F.
• Stretch out dough to form a 10-inch pizza crust.
• Brush dough and crust with olive oil.
• Top dough with mozzarella, garlic, sun-dried tomatoes, pine nuts, basil and goat cheese.
• Bake 8 to 10 minutes, until cheese is deep gold in color and crust is brown and crisp.
• Remove pizza from oven, cut into 6 slices and serve.

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Steps:

• Prepare the dough.
• Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Steps:

• Preheat the oven to 325 degrees F.
• Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
• Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
• Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
• The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

SEMOLINA AND SUN-DRIED TOMATO WAFFLE-PIZZAS

Steps:

• For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions.
• In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and olive oil; whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined; overmixing will make the waffles tough. Cover and refrigerate 30 minutes or up to 1 hour.
• Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter. Cook until golden brown and crispy, 4 to 5 minutes. Repeat with the remaining batter.
• For the pizza build: Preheat the oven to 425 degrees F.
• Place the waffles on a cooling rack set into a baking sheet. Spread 1/4 cup of the pizza sauce onto each waffle. Top with onions, olives, peppers, broccoli, or any combination thereof. Sprinkle with the mozzarella and cheddar. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Top each waffle-pizza with kale chips and sweet potato chips just before serving.
• Heat the olive oil in a medium saucepan over medium heat. Add the onions and saute until soft and golden brown, about 5 minutes. Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend. Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes.
• Remove the sauce from the heat and blend until smooth using an immersion blender. Stir in the basil and butter. Season with salt and pepper.
• Preheat the oven to 250 degrees F.
• To a large bowl, add the kale and olive oil, and season with salt and pepper. Toss to combine. Spread the kale in an even layer on a wire rack-lined baking sheet. Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

SMOKED SALMON TOMATO PIZZA

Steps:

• Place the crust on an ungreased 12-in. pizza pan. Bake at 450° for 8-10 minutes or until heated through. Spread with cream cheese. , Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices.

PIZZA WITH SMOKED MOZZARELLA

Steps:

• Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
• Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
• Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
• Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
• While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
• When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
• Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
• Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.